Description

This Healthy Zucchini Noodles with Marinara recipe is a light and nutritious alternative to traditional pasta dishes. Featuring freshly made zucchini noodles tossed in a savory homemade marinara sauce infused with garlic, herbs, and a hint of red pepper flakes, this dish is perfect for those seeking a low-carb, gluten-free meal that’s full of flavor. Ready in under 40 minutes, it’s an ideal choice for a quick weeknight dinner or a healthy vegetarian option.

Ingredients

Scale

Sauce Ingredients

4 tablespoons olive oil, divided
6 cloves garlic, minced
1 (28 ounces) can whole peeled tomatoes
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 large sprig of basil

Zucchini Noodles

2 pounds zucchini (about 3-4 medium zucchinis), spiralized or ribboned

Optional Toppings

1/2 cup grated Parmesan cheese
Chopped fresh herbs (such as basil or parsley)

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Instructions

Prepare the Marinara Base: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the minced garlic and cook until it sizzles and becomes fragrant, taking care not to let it brown.
Simmer the Tomato Sauce: Add the whole peeled tomatoes along with their juices, kosher salt, red pepper flakes, dried oregano, and 1 cup of water to the pot. Bring the mixture to a low boil, then reduce the heat and let it simmer gently for 15 minutes. Stir occasionally and use a spoon to break apart larger chunks of tomatoes for a smoother sauce.
Add Basil for Flavor: In the last 3 minutes of simmering, add the whole sprig of basil to infuse the sauce with fresh herb aroma. Leave one end of the sprig sticking out of the sauce to easily remove it later.
Prepare Zucchini Noodles: While the sauce simmers, spiralize the zucchini or create ribbons using a vegetable peeler to form the noodles, setting them aside ready for cooking.
Cook the Zucchini Noodles: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the zucchini noodles and toss to coat evenly in the oil. Cook for about 2 minutes, just until slightly softened, then remove and set aside. Repeat this process with the remaining noodles using the other tablespoon of oil.
Serve the Dish: Plate the cooked zucchini noodles, then ladle the homemade marinara sauce over them. Garnish with optional grated Parmesan cheese and chopped fresh herbs as desired for an extra burst of flavor.

Notes

To avoid soggy noodles, cook the zucchini only briefly until just tender; overcooking will make them mushy.
Use ripe, high-quality canned tomatoes for the best flavor in the sauce.
For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
You can prepare the marinara sauce ahead of time and reheat before serving.
Feel free to customize the heat by adjusting or omitting the red pepper flakes according to your preference.